Welcome to Ineskohl Kitchen! I’m thrilled to bring you my rendition of the traditional Texas sheet cake.
I’ve taken the traditional recipe and enriched it with some tweaks to give you an intensely moist, deeply
chocolatey cake thafs simply irresistible. Lets dive right inl
First, gatner the following ingredients:
For the cake:
• 2 sbcks of unsalted butter
• 1 cup of water
• 1/3 cup of natural cocoa powder
• 2 cups of all-purpose flour
• 1.5 cups of granulated sugar
• 112 cup of firmly packed light brown sugar
• 1 tsp of baking soda
. 34 tspof satt
• 112 tspof instant coffee (optional)
1/2 cup of sour cream
• 2 large room-temperature eggs
1 tsp of vanila extract
For the frosting:
• 1 stick of salted butter (or unsalted butter wiff a pinch of salt)
• 6tbsp cf milk
6 tbsp natural cocoa powder
3/4 tsp of vanilla extract
• 4 cups of powdered sugar

Now, let’s prepare our cake step by step:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Take a medium-sized saucepan and add your unsalted butter, cut into tablespoons, water, and cocoa
powder. Over low heat, stir until the butter has completely melted.
3. Once melted. raise the heat to medium and bring the mixture to a boil. Make sure to str occasionally.
After it boils, remove the saucepan from the heat and let it cool for around 15 to 20 rninutes.
5. While the chocolate mixture cools, grab a rnedium to large-sized bovv’l and cmnbine the flour,
granulated sugar, brown sugar, baking soda, salt, and instant coffee. Stir until everything is well
6. In another large bowl, whisk together the sour cream, eggs, and vanilla extract until well combined.
7. Next, gradually add your dry ingredients to the sour cream mixture. It may seem too dry at first, but
keep stirring until everything is incorporated_
& Switch to a spatula and combine your cooled chocolate mixture with the dough. Be patient and stir
carefully, ensuring you have a smooth, even batter_
9. Grease and flour a 1 Ox’ 5 inch jelly rou pan or use a baking spray containing flour_ Pour the cake
batter into the prepared pan.
10. Bake your cake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean
or v.’ith a few moist crumbs
While your cake is baking, it’s time to prepare the frosting:
1. In a medium-sized saucepan, combine your butter and milk. Stir over medium heat until the butter is
entirety melted and smoothly mixed with the rWlk.
2. Remove the saucepan from heat and whisk in the cocoa powder, vanilla extract, and powdered
sugar. Make sure to add the sugar gradually to avoid lumps.
3 Once the cake is out of the oven, in-mediately pour the frosting over the warm cake. Use a spatula to
spread the frosting evenly, ensuring it reaches all corners.
Optional: If you prefer, sprinkle some chopped pecans or walnuts on top of the frosting while ifs stin
mow the cake to cool and the frosting to harden before serving_ But if you can’t wait and want to enjoy a
warm, gooey piece — go ahead, we won’t judge!
I hope you adore this version of the Texas sheet cake as much as I do_ Please do share your thoughts in
the comments section if you give it a try. Enjoy!